Braised spatchcock with prosciutto, potato and chicory
One-pot dishes save on washing up, but even better, flavours mingle into one harmonious meal.
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Serves
4
Cooking Time
Prep time 10 mins, cook 35 mins
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60 ml
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(¼ cup) extra-virgin olive oil
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2
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spatchcock (about 500gm each), halved lengthways
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2 litres
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(8 cups) chicken stock
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25 gm
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thinly sliced prosciutto (about 4 slices)
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450 gm
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waxy potatoes (such as pink-eye or kipfler), cut into 5cm pieces
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100 gm
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chicory, coarsely chopped
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To serve:
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crusty bread
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1
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Heat oil in a deep-sided frying pan over medium-high heat, add spatchcock and cook, turning once, until golden brown (7-8 minutes each side), add chicken stock, prosciutto and potatoes, bring to a simmer and cook over low-medium heat, turning spatchcock once, until just cooked through (18-20 minutes).
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2
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Stir through chicory until wilted (3-5 minutes), season to taste. Serve spatchcock and vegetables with crusty bread passed separately.
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Drink Suggestion Juicy red dolcetto.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin
DRINK SUGGESTION Max Allen